Gingerbread Cinnamon Rolls

These gingerbread cinnamon rolls are ultra fluffy, soft, and gooey. The dough and filling are spiced with molasses and wintery spices, giving them that classic gingerbread flavor. Perfect for a cozy winter morning or holiday celebration.

Why You’ll Love These Gingerbread Cinnamon Rolls

Okay quick backstory time – I have this thing where I just have to make cinnamon rolls on Christmas morning. While I usually do a classic cinnamon roll, I think this year I’m going to make these gingerbread cinnamon rolls instead because we love a festive cinnamon roll variation! Here’s everything I (and I hope you) love about them:

• They’re seriously soft and fluffy. A drizzle of heavy cream onto the rolls before baking plumps them up even more and makes them super gooey. 
• The filling contains molasses along with flavorful spices like ginger, cinnamon, and nutmeg.
• Smooth cheese frosting icing on top balances out the rich gingerbread flavors. 
• These rolls are festive and perfect for the holidays or any wintertime get-together. 

Gingerbread Cinnamon Roll Ingredients

• All-purpose flour: I use all-purpose flour in this recipe since it’s usually what I have on hand. If you wish, you can substitute some of the all-purpose flour out for bread flour. 
• Active dry yeast: The steps in this recipe are for if you are using active dry yeast, which is different from instant/rapid rise yeast. If you only have rapid/instant yeast available, you can substitute it with the following considerations:
  • Only use 75% of what this recipe calls for (which ends up being 2¼ tsp) 
  • Skip the step where you activate the yeast in milk, and instead mix it directly into the flour. 
  • The rise time will be quicker with instant/rapid yeast, so start checking in on your dough earlier on. 
• Unsulphured Molasses: There are many types of molasses, all of which are a little different. Make sure you are using unsulphured molasses and not blackstrap molasses or sulphured. 
• Eggs, at room temperature: to quickly warm up the eggs soak them in a bowl of hot water for 5-10 minutes. 
• Whole Milk: Using whole milk yields the best, richest tasting rolls. However, you can substitute skim or non-dairy milk and the rolls will still turn out.
• Unsalted butter, softened: Softened butter goes in the dough as well as the filling
• Granulated sugar: this adds some sweetness to the dough
• Spices: It’s not gingerbread without spices right? You’ll need ground cinnamon, ginger, nutmeg, allspice, and a little bit of salt. 
• Dark brown sugar: for the filling
• Cornstarch: cornstarch in the filling helps bind it together. This is helpful in preventing the filling from leaking out while the rolls bake. 
• Heavy Cream: While this doesn’t directly go into the dough or filling, pouring some heavy cream over the cinnamon rolls before baking them makes them get even more moist and fluffy while they bake. 

How to Make Gingerbread Cinnamon Rolls

While a more detailed step by step and list of ingredients are in the recipe card (feel free to click jump to recipe at the top of this post), I’m sharing a step by step here as well for you to read over before baking. 

Step 1: Activate the Yeast

If you are using active dry yeast, start by activating it in some warm milk mixed with a little bit of sugar. Make sure that the milk is not too hot, or it will kill the yeast. A great way to test this without pulling out a thermometer is to dip your (clean) finger into the milk. It should feel slightly warm to the touch. 

You will know the yeast is ready when it starts to bubble and form a creamy foam at the surface of your milk. It’ll also smell like you’ve just walked into a brewery. If you don’t see any foam, then your yeast is probably dead, but no big deal just start over!

Step 2: Make and proof the dough

Bring all of the dough ingredients together and knead it for around 5-6 minutes in the mixer. The final dough will be smooth and form into a nice ball. It may be a little tacky, but not unmanageable. Don’t worry if the dough seems too sticky when you first start kneading it–it will become less sticky as the gluten builds up. 

Let the dough rise in a warm spot for 1- 1½ hours, or until it’s doubled in size. You can test if the dough is proofed by poking it with your finger. If it springs back very slowly, then it’s ready. If it springs back quickly, then it needs more time. 

Step 3: Shape the Rolls

Punch down the dough and roll it into a large 12×16 inch rectangle (this doesn’t have to be perfect). Spread softened butter over the dough, then sprinkle the filling on top and use your fingers to press it into the butter. Tightly roll up the dough into a long log. Cut it into 12 even sized pieces and then lay them into a greased 9×13 inch baking dish. 

Step 4: Bake and Serve

Let the rolls rise for a second time, until they’re puffed up. Pour some heavy cream on top and then bake them until they’re just starting to turn golden.

The last thing you’ll do is make a smooth cream cheese icing to spread on top. I recommend icing the gingerbread cinnamon rolls while they’re still warm so that it melts into all the nooks and crannies.

Can I knead the dough by hand?

While an electric mixer certainly makes it easier to knead and gives better control how much flour goes into the dough, kneading by hand is also definitely an option. If you are kneading by hand, start by using a wooden spoon to beat the ingredients together in a bowl until they start to form a dough. Then, dump the dough out onto a flat, floured surface and knead the dough for 7-8 minutes (you will need to knead for longer than if you’re using a mixer). If the dough is sticking to your hands a lot just add a little more flour. 

How do I make these cinnamon rolls overnight?

If you don’t have a ton of time in the morning and want to get ahead, you can rise the rolls overnight in the fridge. After forming the rolls and laying them into the baking dish, simply cover them and let them rest overnight in the fridge. When you get up in the morning, let the rolls warm up a bit on the counter while your oven preheats and then bake them according to the instructions.

How can I get perfect cinnamon roll slices?

Do you ever try to cut cinnamon roll dough and it just squishes down into a sad, flat, oval? Have no fear because that’s what floss is for! Grab some unflavored (unless you’re okay with the mint) floss, wrap it around the roll when you want to cut it, then cross the ends at the top and pull. This method will leave you with a perfect, pretty slice. 

Pin and Save for Later

Interested in making this recipe but not ready to bake yet? Simply hover over any image in this post (or tap if you’re on mobile) to pin it and save for later. Feel free to use the image below.

Also check out these gingerbread cupcakes or try making some gingerbread cookies to go with the cinnamon rolls.